Here we go again with more definitions, this time of flour. By the way, all of these are available at The Country Cupboard (along with all the sugars we talked about last week.)
Types of Wheat
Soft White Wheat
Grown primarily in the Pacific Northwest, Montana, New York and Pennsylvania. It is used in cakes, crackers, pastries, quick breads, muffins, and snack foods.
Hard White Wheat (Prairie Gold)
Newest class of wheat grown and available in spring or winter. It’s closely related to hard red wheat, but it has a milder, sweeter flavored bran with equal fiber and very similar baking properties. Used mainly for yeast breads, hard rolls, oriental noodles and tortillas.
Hard Red Winter Wheat
This largest class of wheat produced in the US produces all purpose flour ranging from 10 -12% protein. It is used in a wide range of products including pan bread, cookies, pie crusts, doughnuts and soft rolls. 37% of this class is produced by Kansas.
All of these above types of wheat are available at The Country Cupboard in wheat berries. Purchase them by the berry or have them ground. Keep in mind, freshly ground flour is highest in nutrition. Store your freshly ground flour in the freezer for best results.
Whole Wheat Flours (13.5-15% protein)
Prairie Gold (white)
Bronze Chief (red)
Whole Wheat Flour
Whole Wheat Pie & Pastry
These are made from hard spring wheat. Baked products are heavier and denser than white flour. Whole wheat gives an old-fashioned, natural grain texture and flavor with a high protein level. These flours are used in wheat breads, rolls, muffins, thick-crust pizzas and multi-grain breads and rolls.
High Gluten Flour (13-14.5% protein)
Sir Lancelot Hi Gluten Flour
Flour is made from hard, spring wheat and has exceptional strength. Used for hearth breads, Kaiser rolls, hard rolls, bagels and thick-crust pizzas.
we apologize – we originally recommended this for bread flour. See below for our new bread flour recommendation.
Bread Flour (11-13% Protein)
Seal of Minnesota
Made from hard spring wheat. Used in all types of yeast-raised products, including pan breads, hard & soft rolls, sweet goods, doughnuts, specialty breads and thick & thin crust pizzas.
All-Purpose Flour (10-12% Protein)
Sir Galahad Artisan Flour
Made from hard winter wheat and used in lean bread formulas, cakes, bisquick, cookies and pizza crusts
Pastry Flour (8-10% Protein)
Pie & Pastry Flour
Whole Wheat Pie & Pastry Flour
From soft winter wheat, this is excellent for pie crusts, soft pretzels and non-spreading type cookies.
Cake Flour (7-9% Protein)
Pure as Snow Cake Flour
Made from soft winter wheat and low in both gluten and protein, it shows an exceptional tolerance to high levels of water and sugar. This helps create most cakes with fine grain, silky texture and bright crumb color. This flour is very high quality, bleached and enriched. Used in sponge, angel food, chiffon cakes and non-spreading types of cookies, brownies and bars.
Other flours available:
Spelt berries (flour), rye, organic sprouted whole wheat, buckwheat, white and brown rice, almond, garbanzo bean, coconut, sweet white rice, potato, tapioca, and sorghum flours.
It’s that time of year when we’re trying to eat better and budget more. This recipe below is perfect for both and who doesn’t love pizza!
(makes 4 9-inch round pizzas)
1 (1/4 ounce) package active dry yeast
1 1/3 cups lukewarm water
3-4 cups soft white whole wheat flour*
1 tablespoon olive oil, plus extra for greasing bowl and brushing on pizza crust
1 tablespoon honey
1 1/2 teaspoons salt
Combine the yeast and water in a bowl and allow to stand until foamy, about 5 minutes. Stir 3 cups of the flour and salt into a bowl (or the bowl of a standing mixer, using a dough hook attachment). Add the olive oil and honey to the yeast mixture and stir to combine.Add the liquid mixture to the dry ingredient mixture on the low setting for 3 minutes or until smooth and elastic (you can also combine the liquid with the flours in a bowl and knead the dough by hand on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it. If your dough is too wet and sticky, add more flour, 1/4 cup at a time, until you reach a soft and elastic consistency.
Transfer ball of dough to an oiled bowl, cover the top of the bowl with a dish towel and let rise for 1 hour. The dough will double in size. Preheat oven to 500° F.
Turn dough out onto a lightly floured surface and knead for 15 seconds. Cut into 4 equal balls, form each into rounds and flatten with your hands into a disk. Let the disks rest for 5 minutes. Take a disk and, holding the dough at the edges, pinch and pull the dough to 9 inches across. Periodically switch from pulling and pinching the dough to stretching it out using your knuckles. If you’re feeling adventurous, form your hands into fists, rest the dough on top of them and stretch outwards. Don’t be scared to throw the dough up in the air! It actually helps form an even circle. Spread sauce on your dough and top with desired toppings. Bake 10-15 minutes, or until crust is golden brown.
To Freeze: After step 7, place one round disk on a parchment lined plate or cookie sheet and layer the rest of the disks on top, laying parchment in between each disk. Freeze for one hour and then transfer the stack of frozen pizza disks to a freezer bag. Disks can be stored in the freezer for up to 3 months. When ready to use: remove the disk(s) from the freezer and let them defrost in the refrigerator for 24 hours. Then, let them come to room temperature and continue following steps 8 and 9.
*White wheat is in fact a naturally colorless whole wheat which has virtually the same nutritional benefits of the traditional whole wheat you are used to. Plus it has a milder flavor than whole wheat, making it more appealing to people accustomed to the taste of refined flour. (Hmm, who could some of those people be…..kids perhaps?!)
1/2 C. canned pumpkin
2 T. dry milk
1/4 tsp. sea salt
2 1/2 C. brown rice flour
1 tsp. dried parsley (optional) helps with their breath
Preheat oven to 350 degrees. In a large bowl, whisk together eggs, and pumpkin until smooth. Stir in dry milk, sea salt, and dried parsley. Add brown rice flour, gradually. Use hands to form a stiff ball of dough. Roll out on lightly floured surface. Roll dough between 1/4 and 1/2 inch thick. Place on a non – greased cookie sheet. Bake for 20 min. Carefully turn dough over and bake for another 20 min. Cool completely. Brown rice flour give the treat it’s crunch and promotes better dog digestion. Cut or break dough into 1 in. pieces. Makes about 75 small treats.